The story
In the heart of Suvereto's medieval centre, opposite the 13th-century Palazzo Comunale, l' Ciocio Osteria di Suvereto occupies what was once an olive oil mill. It is a setting that mirrors the restaurant's philosophy: rooted in tradition yet open to the new.
Chef Fabrizio Caponi – known to friends as "Ciocio" for his warmth and simplicity – has been cooking since 1983. After stints on Capraia Island, in Punta Ala, and in five-star hotels across Italy, he opened his first restaurant in Valdarno with his partner Deanna Bezzini. In 2001 they moved to Deanna's hometown, Suvereto, and started the Osteria. A decade later they relocated to the current space, a former frantoio with two entrances – one on Piazza dei Giudici, another on Via Garibaldi.
The kitchen is guided by a firm belief: only what the season and the local territory provide can deliver true flavour. Fabrizio works exclusively with organic farms – a commitment that extends into the Sterpaia project and the use of a local mill, Mulino Le Pietre. The menu balances health, innovation, and respect for Tuscan tradition, offering options for vegetarians, vegans, and those with allergies or intolerances.
Deanna leads the front of house, welcoming guests with the same care Fabrizio puts into his cooking. The wine list, curated to enhance the dishes, draws heavily on the Val di Cornia area, alongside Tuscan and Italian estates – and a selection of international labels when quality demands it.
l' Ciocio earned a place in the Michelin guide for 2026, a recognition of its consistent, thoughtful approach. Guests praise the perfectly cooked meats, the seafood menus, and the relaxed, professional service – often mentioning the wine recommendations from the team.
Whether you dine inside the vaulted rooms of the old mill or outside on the square, the experience is straightforward and sincere: food that tastes of the place it comes from, served by people who know it well.
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